Green Tomato Relish

The tomato plants gave us a so-so amount of tomatoes this year. But once the fall season crept up while we were away on the west coast, they suddenly sprouted another crop of tomatoes. Sadly, the weather did not stay warm enough. After a few nights of dragging them inside and back out again, I decided it was enough. The green tomatoes were just going to stay green, and just by coincidence, I was out of relish.

Green Tomato Relish

1 ½ c minced red pepper (about 1 large)

1 ½ c minced green tomatoes

½ c minced onion (about 1 medium)

1 c apple cider vinegar

½ c granulated sugar

1 ½ tsp kosher salt

¼ tsp celery seed

¼ tsp turmeric

½ tsp red chili flakes

1/8 tsp jalapeno powder (optional)

Wash and slice the pepper and green tomatoes. Chop them into coarse chunks along with the onion.

Add them all to the food processor, and pulse slowly to make sure the veggies end up in diced chunks, not liquefied.

Transfer to a bowl, add the salt, and stir together. Cover and let it sit for about 2 hours to give the salt time to draw out moisture. Pour off all the water, and then squeeze as much as possible.

In a pot, add the vinegar, sugar and all spices. Bring it to a boil, and then add the veggies. Once it returns to a boil, lower the heat and simmer for 10-12 minutes.

Remove from heat, and let it completely cool before putting it into a jar. It should last about a month in the fridge.

This recipe is similar to my Spicy Watermelon Rind Relish, with a few small tweaks. The first thing I made with this Green Tomato Relish, was a spicy sriracha tartar sauce! Yum.